The Australian Women’s Weekly Food

PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING) MAKES 8-10 1 tablespoon cornflour8 egg whites, at room temperature½ teaspoon sea salt flakes½ teaspoon cream of tartar2¼ cups (360g) pure icing sugar, sifted pink colouringmelted chocolatethick spre

Avocados Apricots Berries: Blackberries Blueberries Mulberries Raspberries Strawberries Cherries Grapefruit Loquats Mangoes Melons Oranges: Valencia Papaya Passionfruit Peaches Pineapples Asian greens Asparagus

PREP + COOK TIME 30 MINUTES SERVES 4 4 small corella pears (400g), sliced thickly crossways2 stalks celery (300g), trimmed, sliced diagonally1 cup firmly packed fresh celery leaves (see notes)1 baby fennel (130g), sliced very thinly½ cup (50g) wal

PREP + COOK TIME 35 MINUTES (+ COOLING & REFRIGERATION) SERVES 10 750ml bottle sparkling shiraz⅔ cup (150g) caster sugar1½ tablespoons gelatine powder500g small strawberries, halved250g blackberries300g panettone, cut into 3cm cubes¼ cup (60ml) sw

PREP + COOK 20 MINUTES SERVES 6 3 cooked lobster tails (495g), halved, cleaned2kg cooked large king prawns300g skinless sashimi–grade salmon, sliced thinly12 oysters (300g), shucked lemon wedges, to serve ½ cup (150g) whole–egg mayonnaise2 shallo

Make summer entertaining effortless with fresh prawns and these easy dips. PREP TIME 10 MINUTES MAKES 2 CUPS Combine 1 cup crème fraîche, ⅔ cup whole-egg mayonnaise, 1½ tablespoons tomato sauce, 2 teaspoons lemon juice, ½ teaspoon worcestershire s

PREP & COOK TIME 30 MINUTES SERVES 8 500g cherry tomatoes, on the vine2 tablespoons balsamic vinegar⅓ cup (80ml) extra virgin olive oil4 medium (480g) zucchini, sliced thinly lengthways2 x 250g pieces haloumi, sliced¼ cup (60ml) lemon juice2 bunche

PREP + COOK TIME 4 HOURS SERVES 10-12 5kg turkey50cm square muslin125g butter, melted1 tablespoon extra virgin olive oil2 tablespoons sea salt2 tablespoons fresh thyme leaves roast vegetables and steamed greens, to serve 50g butter4 (280g) bacon

PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4 1.2kg pontiac potatoes (or dutch cream or sebago), peeled, halved⅓ cup (80ml) extra virgin olive oil50g butter8 cloves garlic, unpeeled¼ cup fresh rosemary sprigs 1 Preheat oven to 220°C/200°C fan. Boil

A truly connected fridge that lets you set schedules, play music, watch TV, browse the internet and even order your shopping – all via simple voice commands. Now you’re talking. The SAMSUNG 825L Family Hub French Door Fridge features convenient voice

PREP + COOK TIME 25 MINUTES SERVES 8 11/2 cups (240g) fresh shelled peas (or frozen)300g green beans, trimmed300g sugar snap peas, trimmed40g butter⅓ cup (35g) slivered almonds1 clove garlic, crushed 1 Boil or steam the peas and beans until almos

PREP + COOK TIME 1 HOUR (+ SETTING) SERVES 10 2 vanilla beans1 cup (220g) caster sugar1 teaspoon rosewater1 litre (4 cups) water6 (1kg) large peaches12/3 cups (400ml) cranberry juice, approximately5 titanium (25g) gelatine leaves4 eggs, separated50

PREP + COOK TIME 15 MINUTES SERVES 4 Cook 250g pearl couscous in a saucepan of boiling water until tender; drain. Place couscous in a large bowl with ½ cup currants, 1 teaspoon ground cumin, 2 tablespoons finely chopped preserved lemon rind, 1 cup

PREP TIME 15 MINUTES SERVES 6 12 slices prosciutto (180g), trimmed, cut into 2 or 3 pieces6 medium ripe figs (360g), halved¼ cup (40g) sicilian green olives¼ cup (40g) drained caperberries, rinsed300g marinated artichoke hearts, halved1 tablespoon

PREP + COOK TIME 10 MINUTES SERVES 4 Heat 1 teaspoon vegetable oil in a large wok over high heat. Pour 2 lightly beaten eggs into the wok; swirl until set. Remove from wok; slice omelette. Heat 1 tablespoon extra oil in wok; stir-fry sliced red caps

PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6 500g firm tofu, drained¼ cup (60ml) tamari¼ cup (60ml) pure maple syrup2 tablespoons wholegrain mustard, plus extra, to serve2 tablespoons brown sugar2 teaspoons smoked paprika500g kipfler potatoes

PREP + COOK TIME 35 MINUTES SERVES 6 6 small pre–baked shortcrust tart cases1 cup (200g) sweetened chestnut puree2 eggs, separated1 tablespoon finely grated lemon rind¾ cup (165g) caster sugar¼ cup (60ml) water 1 Preheat oven to 180°C/160°C fan.

PREP + COOK TIME 3 HOURS 30 MINUTES (+ COOLING) SERVES 16 5 cups (1kg) mixed dried fruit½ cup (100g) glacé cherries, halved250g butter, chopped1 cup (220g) firmly packed brown sugar1 cup (250ml) tawny1 cup (150g) coarsely chopped blanched almonds1

PREP + COOK TIME 25 MINUTES (+ COOLING & REFRIGERATION) MAKES 2 x 20CM LOGS 1/3 cup (80ml) tawny1½ cups (210g) dried pitted dates, chopped coarsely1¼ cups (250g) soft and juicy dried figs, chopped coarsely1 vanilla bean, split lengthways1 teaspoon

• 4 branches or pieces of wood (2 x long, of similar length, and 2 x short, of similar length) • Thin garden wire • Secateurs • Rope or thick string • 2 removable ceiling hooks • Foliage and flowers • Battery–powered fairy lights with battery

PREP + COOK TIME 3 HOURS (+ REFRIGERATION & COOLING) MAKES 1 HOUSE, 1 TREE & 10 MOHAWK COOKIES One dough that turns into three different items – a house, a tree and my mohawk! You can make a whole village if you want to. This is a family-favourite

PREP + COOK TIME 1 HOUR 50 MINUTES (+ STANDING, REFRIGERATION & COOLING) SERVES 15-20 (MAKES 60 PUFFS) 2 cups (500ml) water150g butter, chopped2 cups (300g) plain flour8 eggs 1.125 litres (4½ cups) milk300ml pouring cream5 strips lemon rind, whit

“Dinner or lunch times have always been when we’ve chatted, laughed, commiserated, celebrated and planned together. Mum’s [Jude’s] food, is at the centre of it all. For as long as I can remember, she’s loved to cook and her food doesn’t just taste in